Begin by preparing a double batch of Dairy-Free Condensed Cream of Mushroom Soup.

Thaw the tater tots in the refrigerator for at least one hour (several hours is optimal).

Preheat the oven to 350 degrees Fahrenheit.

Transfer the thawed tater tots to a large casserole dish and spread into an even layer.

Pour the condensed cream of mushroom soup over the tater tots and mix well until all the tots are coated. Stir in 1 ½ cups of grated cheese and the ortega chilis (if adding).

Sprinkle the rest of the grated cheese on top and bake on the center rack of the preheated oven for 30 to 40 minutes or until the sauce is very bubbly and the cheese is melted.

If you like your cheese crispy, put the oven on the high broil setting and broil for 5 to 8 minutes, or until the cheese reaches your desired level of crisp.

Allow the casserole to cool for 10 minutes before serving.